Flour-free blueberry and banana pancakes

Flour-free blueberry and banana pancakes
Blueberry,%20banana%20and%20cardamom%20pancakes-1.jpg

Method

  1. Peel the bananas and place them in a tall jug or liquidiser. Add the eggs and ground cardamom and liquidise thoroughly. Stir in 100g of blueberries.
  2. Heat a large non-stick frying pan and wipe some vegetable oil around the pan. Pour 2 tablespoons of batter into the pan for each pancake. You should be able to fit four to a pan. Cook the pancakes for 3 minutes or until just set. Flip over and cook for a further two minutes.
  3. Serve the pancakes with extra blueberries, a dribble of syrup and a scattering of desiccated coconut.

 

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Photographs by Joan Ransley

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Tip

Kick start your day with these tummy- friendly pancakes

Ingredients

2 medium sized bananas
3 eggs
½ tsp ground cardamom seeds
150g fresh or frozen blueberries
½ tbsp vegetable oil
maple or golden syrup to dribble

Notes

Time: 15 mins
Serves: 4
Nutrition: 77 calories, 3.3g fat